"Why " Home"?- you ask. Answer. Because it is made from simple, homemade and delicious products. And despite the fact that it is called "Terrine" (previously would be called just Pate), no special problems with the ingredients there, everything is extremely accessible, I would say – very accessible. But the taste, I tell You, is amazing! Delicate, fragrant, gorgeous pate-imagine a combination of tender veal liver, porcini mushrooms and smoked cheese ... And now I propose to try this! Terrine turned out, of course, high-calorie, but on holidays before such a yummy, I think it will be difficult to resist even those who are anxious watching the extra inches!
Cook Time | 160 minutes |
Servings |
Ingredients
- 1,5 kilogram Beef liver veal
- 1 kilogram Heart veal
- 3 pieces Carrots
- 2 pieces Onions
- 5 tablespoons Vegetable oil
- 100 gram Lard pork, I have salted
- 500 gram Mushrooms white, fried, I have frozen
- 200 gram Smoked cheese
- 10 pieces Parsley
- 300 gram Bacon (or smoked bacon)
- 1 piece Chicken egg
- 200 milliliters Cream
- 0.5 teaspoon Thyme
- 0.5 teaspoon Rosemary
- 3 tablespoons Soy sauce
- Salt
- Black pepper
Ingredients
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Instructions
- First, put the veal heart boil in one piece, cook 2 hours, a little add salt. If you have a heart from an adult cow, you need to cook until soft. While the heart is cooking, cut into large pieces liver, onions and carrots, quickly fry in vegetable oil in a deep frying pan (I have a wok), salt, pepper to taste. Then scroll through the meat grinder liver with onions and carrots.
- Now take the form in which we bake terrine. I have rectangular. A little grease it with vegetable oil, line the bottom and sides with strips of bacon so that they hung out and we could then close them on top of our terrine. Spread tightly minced in the form, close the top strips of bacon. It should look something like this.
- I determined the readiness by the glass form. When terrine got a little Golden in it, I turned off the oven. Next you need to remove the form of terrine from the oven. I cooled terrine for the holiday table (which is in bacon, with foil) under the press, so it was more dense and it would be convenient to cut. Put directly on top of the form, on the foil glass cutting Board, and on the Board - a jar of water. Because the form that I had filled to the top, smooth it clung very well. Cooled on the balcony (the temperature was minus 3 degrees).
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